Pineapple Upside Down Cake or Minis
Ingredients
1 package
Pineapple cake mix
(18 oz)
20 oz
Pineapple slices
(canned, reserve juice)
¼ cup
Butter
(melted)
⅔ cup
Brown sugar
(packed)
Maraschino cherries
(halved)
13 by 9 inch greased cake pan
(or muffin pan)
Instructions
1
Stir together melted butter and sugar, spread evenly in the cake pan.
2
Arrange pineapple slices in a row, covering the entire base of the pan.
3
Place cherries, sliced side up, in the center of each pineapple slice.
4
Prepare the cake mix according to the package directions (use reserved juice mixed with water to make 1 cup).
5
Pour batter evenly over pineapple slices.
6
Bake for 30 minutes or until a toothpick inserted comes out clean.
7
Gently loosen the sides.
8
Place a tray upside down on the cake pan and flip over.
9
Let rest for 5 minutes then gently lift the cake pan up.
Muffin Pan Variation
Instructions
1
Muffin pan may need more pineapple slices.
2
Prepare each cup as above with pineapple.
3
Pour batter in each cup, ⅓ full. Bake for 25 minutes.
4
When the cake is done, immediately loosen the sides.
5
Place a tray upside down on the muffin pan and flip over.
6
Let rest for 5 minutes then gently lift the muffin pan up.